Sucré & SaléFrench Café · Pâtisserie · Wine Bar

Toasted sandwich bread layered with French ham and gently melted Emmental.

A classic French breakfast — toasted sourdough, churned butter and homemade preserve.

Warm goat cheese, walnuts, thyme and a drizzle of acacia honey on French bread.

Smoked salmon, lemon cream cheese, cucumber and fresh dill on toasted French bread.

Crushed tomato, cured Mallorcan ham and extra virgin olive oil on toasted bread.

Slow-cooked free-range eggs, soft curd, finished with a touch of cream.

Soft scrambled eggs folded with finely diced French ham.

Creamy scrambled eggs, smoked salmon, dill, served with toasted bread.

Classic rolled omelette with French ham and Emmental, toasted bread on the side.

Hand-laminated 27-layer croissant baked each morning in our pâtisserie.

Our signature croissant served with a small pot of house preserve.

Pain au chocolat — flaky pastry filled with two batons of dark chocolate.

Twice-baked croissant filled with frangipane and topped with toasted almonds.

Thin Breton crêpe with caster sugar and a squeeze of fresh lemon.

Warm crêpe folded with our slow-melted Valrhona chocolate.

Crêpe filled with our homemade fruit preserve.

Buckwheat galette folded with French ham and melted Emmental.

Buckwheat galette with smoked salmon, cream cheese, dill and lemon.

All-butter shortcrust, smoked lardons, cream and Emmental.

Salmon, dill and crème fraîche in a buttery crust.

Roasted courgette, goat cheese, thyme and cream.

Broccoli florets and Emmental in a creamy egg custard.

Ask your server — today's seasonal quiche from our pâtissier.

Shredded duck confit beneath creamy mashed potatoes, oven-baked golden, served with a green salad.

Long-caramelised onion soup, gratinated with toasted bread and melted cheese.

Whole baked Camembert over green leaves with red onion, sun-dried tomato and walnuts.

Warm goat cheese rolls on a bed of leaves with walnuts, honey and sun-dried tomato.

Curated selection of three French cheeses with toasted bread, walnuts and fig jam.

Buckwheat galette with ham, cheese and a sunny egg, served with green salad.

Buckwheat galette with Camembert, walnuts, honey, red onion and a touch of cream.

Fresh leaves with a Dijon vinaigrette.

Sablé crust filled with Mallorcan lemon curd, finished with powdered sugar.

Dark chocolate ganache and coconut on a cocoa sablé.

Caramelised thin apple slices on flaky pastry, cinnamon glaze.

Almond cream and roasted apple on hand-rolled puff pastry.

Fresh raspberries and red currants on vanilla cream and sablé.

Ask your server — today's tart from our pâtissier.

Roasted figs over almond cream on a sablé crust.

Vanilla custard with a torched caramelised top.

Caster sugar and a squeeze of lemon.

House preserve or acacia honey.

Slow-melted Valrhona chocolate.

Dark chocolate with whipped coconut cream.

Salted caramel with toasted almond cream.

Flambéed at your table — orange caramel, Grand Marnier.

Mineral water.

Naturally sparkling.

Mallorcan craft cola.

Mallorcan craft cola, sugar-free.

Fresh lemons, light cane sugar, sparkling water.

Slow-brewed black tea with peach and lemon.

Pressed to order from Mallorcan oranges.

Single-origin espresso, double extraction.

Espresso lengthened with steamed milk.

Espresso lengthened with hot water.

Espresso, steamed milk, thick velvet foam.

Selection of loose-leaf teas and infusions.

Real dark chocolate melted in steamed milk.

Spanish chocolate milk.

Vanilla ice cream drowned in espresso.

Cappuccino crowned with whipped cream.

Cold coffee, vanilla ice cream, whipped cream.

Cold chocolate, ice cream, whipped cream, cocoa.

Banana, yoghurt, honey.

Strawberry, yoghurt, honey.

Banana, milk, vanilla ice cream.

Strawberry, milk, vanilla ice cream.

Crisp Mediterranean lager.

Belgian abbey blonde.

Beer & lemonade.

White wine with crème de cassis or framboise.

Rosé wine with fresh grapefruit.

Anise aperitif, served with cold water.

Bright Loire white — citrus and white flowers.

Languedoc — stone fruit and gentle minerality.

Bordeaux — soft tannins, red fruits.

Bordeaux — round and elegant.

Côtes de Bourg — structured and aromatic.

Languedoc — generous and warm.

Pale Provençal style — red berries and citrus.

Tsarine Brut — fine bubbles, brioche, citrus.

Tsarine Brut full bottle — for the table.

Whole quiche — serves 6–8.

Whole quiche — serves 6–8.

Whole quiche — serves 6–8.

Whole quiche — serves 6–8.

Dark chocolate ganache with candied orange.

Mallorcan lemon curd on sablé.

Almond cream with roasted apple.

Dark chocolate and coconut.

Thin apple, cinnamon glaze.

Raspberries, red currants, frangipane.

Roasted figs and almond cream.

Today's seasonal whole tart.

Puff pastry filled with frangipane, hidden fève. Seasonal.

Larger format for the family.